Taiwanese Oyster Vermicelli – Wan Hua Chen Ji – Taipei, Taiwan | The Eaten Path via James Boo’s website theeatenpath.com I’ve never met the guy, but his taste in food and taste for adventure has me salivating. one of his friends who are fortunate enough to live internationally wrote about taiwanese oyster vermicelli. sometime in my late teens when i decided it was time i got back in touch with my taiwanese side of me (all 100%), i learned how to say taiwanese oyster vermicelli. it came in handy too as i had the opportunity to visit taipei for the first time since leaving the mother country.
for some of you, the thought of a gelatinous shellfish paired with slimy slivers of vermicelli in a corn starchy broth would not appeal to you in the least. it’s a sort of comfort food as it’s always served piping hot (i’ve burned my tongue every time) bowl with small bits of bamboo, garlic. the more adventurous order this with oysters and pig intestine. don’t let the words pig _______ (blank) scare you off. it’s all from that delicious animal so it’s gonna tastes heavenly.